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Salmonella is one of the most common causes of foodborne illness in the U.S. and is strongly associated with undercooked poultry, raw eggs, and cross-contamination during food preparation. Infection can cause diarrhea, fever, abdominal cramps, and in severe cases, hospitalization. Listeria is more often linked to deli meats and unpasteurized cheeses, Clostridium botulinum to improperly canned foods, and Staphylococcus aureus to toxin-contaminated foods left at unsafe temperatures. Dietetic technicians working in foodservice must apply Hazard Analysis and Critical Control Points (HACCP) principles to prevent outbreaks: cooking poultry to at least 165°F (74°C), avoiding cross-contamination, and maintaining cold chain storage. Knowledge of microbiological hazards and preventive controls ensures food safety and compliance with regulatory standards. This aligns directly with the Food Science and Food Service domain.